Asparagus and taleggio pizza
How to make Asparagus and taleggio pizza recipe
Serves 2
Preparation time 5 minutes, Cooking time 10 minutes
Ingredients:
5 tablespoons passata (sieved tomatoes)
1 tablespoon red pesto
pinch of salt
1 large ready-made garlic pizza bread
250 g (8 oz) Taleggio cheese, derinded and sliced
250 g (8 oz) cherry tomatoes, halved
175 g (6 oz) fine asparagus spears, trimmed
2 tablespoons olive oil
pepper
a few basil leaves
Method:
Mix together the passata, pesto and salt in a small bowl and spread the mixture over the top of the garlic pizza bread. Top with the Taleggio, cherry tomatoes and asparagus spears and drizzle with the oil.
Bake the pizza directly on the oven shelf or on a pizza tray at the top of a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes or until the asparagus is tender and the pizza base is crisp.
Grind some pepper over the top and scatter over basil leaves before serving.
For artichoke, egg & Parma ham pizza, omit the red pesto and spread the passata and salt over the pizza bread as above, then top with a 400 g (13 oz) can artichoke hearts, drained and quartered, 8 slices of Parma ham torn into shreds and 3 handfuls of chopped pitted black olives.
Break a small egg into the centre of the pizza, then top with 250 g (8 oz) torn mozzarella pieces and some basil leaves. Bake as above.
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| Asparagus and taleggio pizza |
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